Baked Eggs with Shrimp in Cream Sauce

Breakfasts | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked eggs with shrimp in cream sauce

Ingredients

Chicken Egg - 8 pieces
10% cream - ¼ glasses
Butter - 2.5 oz
Salt - to taste
Ground Black Pepper - to taste
Peeled Cooked Shrimp - 12 pieces
Sour Cream - 1.2 oz
Madeira - 1.8 oz

Step by Step guide

Step 1

Preheat the oven to 320°F. Grease small individual baking molds with butter and place them on a baking tray.

Step 2

Crack 2 eggs into each pot, being careful not to break the yolk. Add a little cream, salt, and black pepper.

Step 3

Bake the eggs in the oven on the middle rack for about 16-20 minutes. Wait until the cream thickens and the egg whites become opaque, then remove from the oven immediately. (Do not cook the yolks all the way through.)

Step 4

While the eggs are cooking, melt butter in a heavy-bottomed skillet over medium heat and add the shrimp. Sauté on both sides for 3 minutes. Drain excess oil from the skillet, add Madeira to the shrimp, and continue cooking, stirring. Wait until all the wine evaporates, then add sour cream and leave on heat for about 1 minute. When the sour cream thickens, season the shrimp with salt and pepper and transfer to pots with the eggs.